tap series Exam Questions With Complete Solutions
1. The five risk factors identified by the CDC: purchasing food
from unsafe sources, failing to cook food adequately, holding
food at incorrect temperatures, using contaminated equipment,
and practicing poor personal hygiene, are the foundations of the
system known as: Correct Answer Active Managerial Control
10. An organization that certifies commercial food service
equipment is: Correct Answer NSF
100. Food defense systems are needed to protect from: Correct
Answer Intentional contamination
11. A food handler is infected with shiga toxin producing E.
coli. What is one of the things the person in charge needs to do?
Correct Answer Report the illness to the local health
department
12. The first step in planning a food safety training program is:
Identify the topics for the training Correct Answer Identify
the topics for the training
13. A food delivery driver, using his own, car picks up hot food
at 1:00 PM from a famous restaurant that was cooked to the
proper temperature and held at or above 135°F (57°C). The food
delivery driver gets delayed due to a storm and arrives at the
customer's destination at 6:00 PM. Upon arrival the food
temperature was 120°F (49°C). What should the restaurant do?
Correct Answer Tell the customer to discard the food
, 14. Live shellfish must be received and kept at what minimum
temperatures? Correct Answer Air 45°F (7°C), internal 50°F
(10°C)
15. On her morning shift, a food handler patties from the
refrigerator to the puts on clean disposable gloves, and begins to
move defrosted hamburger tomatoes. When she's done, she
slices raw onions. preparation area, as directed by the cook.
Then, she is asked to slice raw In this sequence of tasks, when
should the food handler change gloves? Correct Answer After
moving the hamburger patties to the preparation area
16. Ciguatoxin contamination is caused by Correct Answer
Toxi-producing algae
17. If a food worker is ill, you must always decide to either:
Correct Answer Restrict them from handling food or exclude
them from the operation
18. A food handler pulled a hotel pan of egg salad from the
cooler and used it to prepare four egg salad sandwiches. What is
the problem with this situation? Correct Answer Time-
temperature abuse
19. What is the basic characteristic of a virus? Correct Answer
It requires a living host to grow
20. If the water supply to an establishment is shut off and there
is no alternate potable water source: Correct Answer The
establishment needs to close until the water supply is restored
1. The five risk factors identified by the CDC: purchasing food
from unsafe sources, failing to cook food adequately, holding
food at incorrect temperatures, using contaminated equipment,
and practicing poor personal hygiene, are the foundations of the
system known as: Correct Answer Active Managerial Control
10. An organization that certifies commercial food service
equipment is: Correct Answer NSF
100. Food defense systems are needed to protect from: Correct
Answer Intentional contamination
11. A food handler is infected with shiga toxin producing E.
coli. What is one of the things the person in charge needs to do?
Correct Answer Report the illness to the local health
department
12. The first step in planning a food safety training program is:
Identify the topics for the training Correct Answer Identify
the topics for the training
13. A food delivery driver, using his own, car picks up hot food
at 1:00 PM from a famous restaurant that was cooked to the
proper temperature and held at or above 135°F (57°C). The food
delivery driver gets delayed due to a storm and arrives at the
customer's destination at 6:00 PM. Upon arrival the food
temperature was 120°F (49°C). What should the restaurant do?
Correct Answer Tell the customer to discard the food
, 14. Live shellfish must be received and kept at what minimum
temperatures? Correct Answer Air 45°F (7°C), internal 50°F
(10°C)
15. On her morning shift, a food handler patties from the
refrigerator to the puts on clean disposable gloves, and begins to
move defrosted hamburger tomatoes. When she's done, she
slices raw onions. preparation area, as directed by the cook.
Then, she is asked to slice raw In this sequence of tasks, when
should the food handler change gloves? Correct Answer After
moving the hamburger patties to the preparation area
16. Ciguatoxin contamination is caused by Correct Answer
Toxi-producing algae
17. If a food worker is ill, you must always decide to either:
Correct Answer Restrict them from handling food or exclude
them from the operation
18. A food handler pulled a hotel pan of egg salad from the
cooler and used it to prepare four egg salad sandwiches. What is
the problem with this situation? Correct Answer Time-
temperature abuse
19. What is the basic characteristic of a virus? Correct Answer
It requires a living host to grow
20. If the water supply to an establishment is shut off and there
is no alternate potable water source: Correct Answer The
establishment needs to close until the water supply is restored
